I got experimental with this cheesecake and made the crust using lemon treats. If you don’t know what those are, they are a sandwich biscuit that have lemon crème in the middle. But the biscuit is so cracker-like and salty, they are divine, if not a little old fashioned.
ANYWAYS it turned out great and I highly recommend trying out different biscuit flavours in your cheesecake base.
- If your lemon curd is quite thick, thin it out with 1-2 Tbsp of boiling water so you can drizzle for decoration. I use Barkers brand.
- Freeze-dried lemons can be very bitter, so if you want to go without that is totally OK and this would also be beautiful garnished with mint leaves or lime zest as well. Base
250g lemon treats
80g butter, melted
250 cream cheese
100g lemon curd
Zest & juice of 2 lemons
100g lemon curd
Freeze-dried lemons & raspberries
Line the bottom and sides of a spring-form pan with baking paper or set aside a pie dish.
Place biscuits in a food processor and blitz to a very fine crumb. Alternatively, place them into a sealed plastic bag and use a rolling pin to crush. Stir through melted butter until mixture resembles damp sand.
Transfer mixture into reserved dish and use a measuring cup to press the base into the tin,
making it go 1-2cm up the side of the dish. Place in freezer while you make the filling.
Place cream cheese, first measure of lemon curd and lemon zest and juice in a large bowl
or bowl of your stand mixer. Use electric beaters to beat the mixture until smooth and combined.
Add cream and mix on slow speed to incorporate. Increase the speed and continue to beat until mixture resembles stiff peaks.
Remove base from freezer and top with filling. Return to the freezer to set for at least one hour.
Once cheesecake is set, drizzle over remaining lemon curd just before serving and top with
freeze-dried lemon and raspberries.